Sunday, 9 October 2011
Best Flapjack in the World (probably)
But then I was introduced to this recipe by a friend of a friend and I am converted. I have tried it with several different combinations, but the version I made the other day was particularly tasty...
You will need a largish tin as this makes quite a lot. I have a traybake tin from Lakeland which is about the size of an A4 sheet of paper. Line with baking parchment and preheat oven to 160 (fan) or 180 (conventional)
125g of butter/margarine
100g of golden syrup
150g of brown sugar
250g of 'other stuff' e.g. fruit, seeds, nuts (for my latest batch I added 100g of mixed seeds, 100g of raisins and 50g of dessicated coconut)
Dead easy! After weighing everything out, melt the fat, sugar, syrup and honey over a low heat in a large pan. Then stir in the oats and your 'other stuff', make sure you mix it thoroughly. Put the mix into the tin and push down firmly. Cook for 15-20 mins.
Leave it to cool in the tin. When it's completely cool, remove from the tin and use a sharp knife to cut it up into squares/triangles or whichever shape you like.
p.s. I have a friend who is a flapjack purist and thinks that adding 'other stuff' to flapjack is a desecration.You decide...